This is another impromptu dish with ingredients i already had and needed to finish.
Ingredients (3 servings)
Leek - 1
Carrot - 2 medium
Sweet potato - 1 medium
Aragula leaves - 2 cups (optional, i added them to use up my 1 week old stock).
Garlic (smashed) - 1/2 tsp
Pepper powder - 1/2 tsp
Freshly ground black pepper - 1/2 tsp
Chicken thighs - 3 (optional, if you are veg then adding shredded cheese at the end may work)
Procedure
Chop the sweet potatoes and carrots into thin slices. Chop the leek into thin rings. Keep the white and the greens separate.
Bring to boil in 4 cups of water and then simmer at low heat for 5 minutes with lid on.
Chop the chicken into small pieces and add (i put the bones as well).
Add salt according to taste and pepper powder.
Keep simmering for 10 minutes with lid on. The idea is that chicken gets cooked faster than sweet potatoes. Adjust your timing as suitable.
In a frying pan heat 1 tbsp oil and add the garlic. When brown, add the white of the leek and stir fry for 2-3 minutes. Add this and arugula leaves to the simmering vegetables.
Keep simmering for another 5 minutes and then turn off heat. Let sit for 5 minutes.
Heat 2 tbsp of oil and stir fry the leek greens.
Add the fried greens and freshly ground pepper before serving.
Ingredients (3 servings)
Leek - 1
Carrot - 2 medium
Sweet potato - 1 medium
Aragula leaves - 2 cups (optional, i added them to use up my 1 week old stock).
Garlic (smashed) - 1/2 tsp
Pepper powder - 1/2 tsp
Freshly ground black pepper - 1/2 tsp
Chicken thighs - 3 (optional, if you are veg then adding shredded cheese at the end may work)
Procedure
Chop the sweet potatoes and carrots into thin slices. Chop the leek into thin rings. Keep the white and the greens separate.
Bring to boil in 4 cups of water and then simmer at low heat for 5 minutes with lid on.
Chop the chicken into small pieces and add (i put the bones as well).
Add salt according to taste and pepper powder.
Keep simmering for 10 minutes with lid on. The idea is that chicken gets cooked faster than sweet potatoes. Adjust your timing as suitable.
In a frying pan heat 1 tbsp oil and add the garlic. When brown, add the white of the leek and stir fry for 2-3 minutes. Add this and arugula leaves to the simmering vegetables.
Keep simmering for another 5 minutes and then turn off heat. Let sit for 5 minutes.
Heat 2 tbsp of oil and stir fry the leek greens.
Add the fried greens and freshly ground pepper before serving.
